10 Easy Baby Weaning Recipes (6+ months)

Try your six month old baby with these simple and healthy weaning recipes made from every day ingredients. These recipes are suitable for a six month old baby after they have become accustomed to eating single-ingredient purées such as apple, pear and carrot.

10 of the easiest weaning recipes for your baby

To print these recipes click on the link below.
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The list includes 5 fruit based desserts and 5 vegetable recipes for your baby after they have accepted first tastes.

  1. Apple and Pear Purée
  2. Avocado and Banana Mash
  3. Banana and Strawberry Smoothie
  4. Each Peach Pear Plum
  5. Blueberry and Banana Compote
  6. Sweet Vegetable Stew
  7. Carrot, Peas and Sweet Potato (Yam)
  8. Butternut Squash, Parsnip and Apple Pureé
  9. Broccoli, Carrot and Potato Purée
  10. Tomato and Courgette Purée

To compliment these recipes you can also make your own baby rice and baby porridge.

1. Apple and Pear Purée

Apples and pears are easy to digest and can be mixed into baby rice or porridge. The puree is suitable for freezing. Makes 2-3 portions, more if mixed with rice.

Ingredients
1 apple, peeled and roughly chopped
1 ripe pear, peeled and roughly chopped
1 tbsp water

Method

  1. Roughly chop the apple and pear.
  2. Put the apple and pear in a small saucepan and add 1 tablespoon of water.
  3. Simmer gently until the fruit is soft– about 15 minutes.
  4. Drain off any liquid and put it to the side in a bowl.
  5. Mash the fruit and use the extra liquid if needed to make it more runny.

Variation: Add a couple of dried apricots when you add the apple and pear. Use unsulphured ready to eat dried apricots and cut them into small pieces.

2. Avocado and Banana Mash

An excellent baby recipe which is quick and easy to prepare. Avocado and banana mash is rich in vitamin E and potassium. It’s a fast and easy stand-by if your baby is very hungry and won’t wait for a cooked meal. Makes 2-3 portions, depending on size of the fruit. Do not freeze avocados.

Ingredients
1 ripe banana, peeled and chopped
1 small ripe avocado, scooped

Method

  1. Roughly chop the banana and avocado and mash with a fork.
  2. Serve immediately

Variation: Use papaya instead of the banana.

3. Banana and Strawberry Smoothie

Ingredients
1 small banana
3 strawberries
2 tbsp thick natural yoghurt
4 tbsp milk (breast, formula, cow’s milk)

Method

Put all the ingredients in a blender and whiz until thick. Pour into a two handled cup and help your baby to drink.

4. Each Peach Pear Plum

Ripe fruit is delicious and a good source of vitamin C. If these fruit are not in season, swap them for apples, pears and dried unsulphured apricots with cinnamon. Makes 6 – 8 portions and is suitable for freezing.

Ingredients
2 ripe peaches
2 ripe pears
2 ripe plums
2 tbsp of water

Method

  1. Wash, peel, core and chop all the fruit.
  2. Place all the chopped fruit into the saucepan with the water.
  3. Cover with a lid and simmer for about 5 minutes.
  4. Blend or mash into a soft purée.

Variation: Add a little natural yoghurt to make it go further.

5. Blueberry and Banana Compote

Blueberries and bananas work well together. If you have dried apricots you can add 1 or 2 to make this dish extra fragrant and sweet. Makes 1 portion. Is not suitable for freezing.

Ingredients
1 small banana
handful of blueberries
1 or 2 dried soft unsulphured apricots (optional)

Method

  1. Place the blueberries and soft dried apricot into a suacepan with water and cook for about 2-3 minutes.
  2. Remove from the heat when the blueberries start to pop open.
  3. Add the banana and blend into a smooth purée.

Variation: Use raisins instead of apricots and add a pinch of cinnamon.

6. Sweet Vegetable Stew

The root vegetables in this stew are naturally sweet and that’s why babies love it. Makes 4 portions and is suitable for freezing.

Ingredients
1 large sweet potato
2 large carrots
1 small swede or parsnip
150 ml water

Method

  1. Chop all the vegetables and put in a saucepan with a little water.
  2. Bring to the boil, cover with a lid and simmer for 25 minutes (or until vegetables are soft.)
  3. Drain vegetables and use a blender to make a smooth purée, adding the cooking water if necessary.

7. Carrot, Peas and Sweet Potato (Yam)

Carrots and sweet potatoes are both orange in colour and rich in beta-carotene, a plant form of  vitamin A. Makes 3- 4 portions and is suitable for freezing.

Ingredients
2 carrots
1 large sweet potato
50g frozen peas

Method

  1. Peel the sweet potato and carrots
  2. Roughly chop the carrots and sweet potato into small chunks
  3. Add to a pan with a little water and bring to the boil.
  4. Once boiling reduce heat to a simmer and keep lid on for 10 minutes.
  5. Add the peas and cook for a further 5 minutes.
  6. Drain water and mash vegetables together with a hand held blender or masher

8. Butternut Squash, Parsnip and Apple Pureé

Rich in vitamin C. Makes 3 to 4 portions and is suitable for freezing.

Ingredients
75g of butternut squash
1 small parsnip
1 apple

Method

  1. Wash, peel and chop the squash (removing all seeds).
  2. Wash, peel and chop the parsnip.
  3. Place in a saucepan, bring to the boil then reduce heat and simmer for 10 minutes.
  4. While the vegetables are cooking, wash, peel and chop the apple.
  5. Add to the pan and cook for another 5 minutes.
  6. Transfer to a blender and pureé, adding a little boiled water if necessary.

9. Broccoli, Carrot and Potato Purée

Adding broccoli and carrot to potato makes for a more interesting flavour. Broccoli is a vegetable source of vitamin A which is essential for healthy skin, eye sight and teeth.

Ingredients
50g broccoli
1 medium carrot
1 large potato
1 small onion
1 tsp olive oil
300ml baby vegetable stock (optional)

Method

  1. Wash, peel and chop the broccoli, carrot, potato and onion.
  2. Fry the chopped onions in the olive oil for 2 minutes.
  3. Add all the vegetables and cover with baby vegetable stock or boiling water.
  4. Bring to the boil, then simmer for 20 minutes.
  5. Drain then puree the vegetables, adding as much extra cooking liquid as necessary to make a smooth baby purée.

10. Tomato and Courgette Purée

Ingredients
2 medium tomatoes
1 medium courgette
1 tsp olive oil

Method

  1. Wash, peel and chop the courgette.
  2. Put the tomatoes in boiling water for 30 seconds.
  3. Use a spoon to transfer the tomatoes into cold water.
  4. Skin, take out the seeds and chop the tomatoes.
  5. Heat the olive oil and gently fry the tomatoes and courgette until soft, about 10 minutes.
  6. Mash with a fork or use a blender to purée.

Variation: Add sweet potato or carrot to sweeten the purée.

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